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I'm Sooz and this is where I've documented my life and times since 2002. My work worlds are event photography and digital marketing. I'll always be in search of exceptional bourbon and rye cocktails. See also: chronically young at heart.

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Category: Food Photography

I’ve been making a lot of tofu scramble since I became vegan in March; but I hadn’t tried out Post Punk Kitchen’s recipe yet. I finally made it for lunch today. Unfortunately I didn’t have all the ingredients that their vegan tofu scramble recipe called for (including nutritional yeast) but I did have all the spices so I used my variation on the vegetables: brussels sprout, peas and vidalia onions. The resulting scramble was very tasty; but I have a feeling that the nutritional yeast is an important ingredient. I’ll have a legit vegan kitchen when I buy some of that — it’s included in many recipes.

[tweetmeme]Recipe: Vegan Summer Pasta Salad

Summary: Quick and easy to make vegan summer salad with a fresh lemon vinaigrette

Pasta Salad

one box whole wheat pasta (cooked al dente)

green scallions

petite peas

garbanzo beans

dried cranberries

powdered ancho chilli pepper (sprinkle on top of salad)

Lemon Vinaigrette

6 tablespoons extra virgin olive oil

3 tablespoons lemon juice

2 teaspoons Splenda (or sugar)

one clove crushed garlic

dash of Bragg’s liquid aminos (or soy sauce)

Instructions

This is my recipe for a tasty summer pasta salad that is vegan, too. Adjust quantities of ingredients based on your preferences. I don’t generally measure things other than by the handful, pinch, etc. See more of my food photography at Sooz Photography.

[tweetmeme] My roommate Chris is an avid bread maker and has just about every ingredient you can think of when it comes to making bread. I flipped through his bread machine book: The Bread Lover’s Bread Machine Cookbook and found Tecate Ranch Whole Wheat Bread. It was smaller than I expected; but still tasty. That’s probably because I started and stopped the machine a few times because I wasn’t sure if it was turned on. (Bread making novice? Perhaps.) And it’s vegan, too — no dairy!

The bread is based on “an ancient bread recipe called Zarathustra Bread based on the ancient Persian religion of Zoroastrianism, which focuses on man’s good deeds. The loaf was a statement of committment to vibrant good health and to a caring philosophy of the interdependence of mind, body and spirit.”